Lupin is nutritious type of legumes and its nutritional value could be increased by germination. Substitution of wheat flour (WF) with germinated lupin flour (GLF) at levels of 10–50% was investigated for their effects on the physiochemical and organoleptic properties of cookies. Ash, fiber, protein and lipid contents increased in GLF and germinated lupin cookies (GLC) as level of replacement increased. However, carbohydrates in WF and control cookies (CC) were higher than GLF and GLC. Physical analysis for cookies revealed that the spread factor values, weight and thickness increased with decreased in diameter as the levels of WF replacement increased. Organoleptic evaluation revealed that up to 50% substitution of WF with GLF produced acceptable cookies with significant differences between CC and GLC, while the most desirable treatment in overall impression, flavor and texture was GLC30. The study findings could be implicated to develop new healthy food products by using GLF. PRACTICAL APPLICATIONS Practically, it is possible to produce healthy and nutritionally adequate cookies that are rich in proteins to supply certain amino acids such as lysine and tryptophan, with long shelf life, and with good eating quality, by substituting wheat flour with germinated lupin flour to a 30% or even to a 40 or 50% level, with increasing the germination time to reduce the bitter taste, if any. Production of healthy cookies could be used as snack foods that are appropriate and appealing for schoolchildren who need more protein per unit body weight than adults, and could also be used as dieting foods for cancer and burn patients, as the nutritional composition of germinated lupin flour might have significant health benefits so as to consider it as a nutritious food.

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